Crispy Coconut Tofu Stir Fry (Printable Version)

Golden coconut-crusted tofu with vibrant stir-fried vegetables and a savory, slightly sweet sauce.

# What You Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into 3/4-inch cubes
02 - 1/4 cup unsweetened coconut milk
03 - 2 tbsp soy sauce or tamari for gluten-free
04 - 3/4 cup unsweetened shredded coconut
05 - 1/2 cup panko breadcrumbs (gluten-free if needed)
06 - 2 tbsp cornstarch
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 tbsp neutral oil (canola or sunflower)

→ Stir Fry Veggies

10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 medium carrot, julienned
13 - 1 cup snap peas, trimmed
14 - 2 spring onions, sliced
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh ginger, minced
17 - 2 tbsp soy sauce
18 - 1 tbsp sesame oil
19 - 1 tsp maple syrup or agave

→ Garnish

20 - 1 tbsp toasted sesame seeds
21 - 2 tbsp fresh cilantro, chopped
22 - Lime wedges

# How to Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk coconut milk and soy sauce together in a shallow bowl. In another plate, combine shredded coconut, panko, cornstarch, salt, and black pepper.
03 - Dip tofu cubes into coconut milk mixture, then coat evenly with the coconut-panko mixture.
04 - Place coated tofu on the baking sheet, drizzle with neutral oil, and bake for 20 to 25 minutes, flipping halfway through, until golden and crisp.
05 - Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger and sauté for 1 minute until fragrant.
06 - Add carrot, red and yellow bell peppers, and snap peas. Stir-fry for 4 to 5 minutes until vegetables are crisp-tender.
07 - Stir in soy sauce and maple syrup, tossing to coat the vegetables well. Remove from heat and stir in spring onions.
08 - Plate stir-fried vegetables topped with crispy coconut tofu. Garnish with toasted sesame seeds, fresh cilantro, and lime wedges.

# Expert Tips:

01 -
  • The coconut crust gets incredibly crispy in the oven without any deep frying.
  • It's packed with color and texture, so every bite feels exciting.
  • You can prep the tofu while the veggies cook, making it faster than it looks.
  • Leftovers reheat beautifully and stay crunchy if you use the oven.
02 -
  • Don't skip pressing the tofu, I tried it once and the coating slid right off in the oven.
  • Flip the tofu gently halfway through baking or the crust can crack and fall apart.
  • Keep the wok or skillet hot so the veggies char slightly instead of steaming.
  • Add the spring onions at the very end so they stay bright green and crunchy.
03 -
  • Use a wire rack on your baking sheet so air circulates under the tofu and it crisps evenly on all sides.
  • Toast the sesame seeds in a dry pan before sprinkling them on top, it brings out their nutty flavor.
  • If your coconut coating isn't sticking, press harder when dipping and let the coated tofu rest for a minute before baking.
  • Make extra tofu, it's perfect for snacking cold straight from the fridge the next day.

Go Back